I have a question
Is that piece of cloth I bought from KA a substitute for the cotton towels? I don't remember what it's called, but it's brown, vaguely resembles burlap and I'm supposed to keep it in the freezer after use. They said it help draw moisture from dough to give a crunchier crust.

I have a question
Is that piece of cloth I bought from KA a substitute for the cotton towels? I don't remember what it's called, but it's brown, vaguely resembles burlap and I'm supposed to keep it in the freezer after use. They said it help draw moisture from dough to give a crunchier crust.

Thanks. I guess I don't understand the reasoning for laying the dough on one floured towel, and covering with another.... KA recomended this thing too me. I'll have to go to their site and see just what it was I bought.

Location: I live in the Heartland of the United States - Western Kentucky

Posts: 15,465

I've never used a towel, pacanis. I place my dough onto a piece of parchment paper, dust the dough with flour and cover with plastic wrap. When it's time to put the dough into the hot pan, I remove the plastic wrap and lift the dough with the parchment paper (like a sling) and lower it into the pan, parchment and all. I've discovered that doing this disturbs the dough very little and I get more than my share of nice holes in the interior of the bread.

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!

I did another loaf of No-knead bread using bread flour instead of all purpose as specified in the recipe. It came out wonderful ! Also I have the Artisan bread baking at the moment, on the baking stone. I wanted to try that out too and see if there is a taste difference and what else might be different. It's a good day for baking , cold out and snow on the ground, puts me in a baking mood .

What or how do you store your baked No Knead or Artisan bread? Wrap it in foil? Waxed Paper? Plastic bag?

Location: I live in the Heartland of the United States - Western Kentucky

Posts: 15,465

Pacanis, the dough will only "flatten" to the diameter of your baking container/DO. It will rise nicely and dome into a wonderful shape. Your 5-inch pot is quite sufficient. The bread won't exceed that height. Have fun.

__________________

__________________
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!